Instructions:

In a large skillet, heat olive oil. Add onion and garlic, cook until tender, about 5 minutes. Add red bell pepper and salt; cook for another 2 minutes. Add tomatoes and wine; bring to a boil. Bring heat back down and let simmer for 10-12 minutes.

Before cooking the mussels, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.

Increase heat to medium and add mussels to tomato sauce. Cover and let simmer for 5-7 minutes or until shells open. Throw away all unopened shells.